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Among the
3000 different types of teas, some are:
Black Tea
- Preferred in India, Pakistan, US, Russia and UK, these teas include the Assam, Darjeeling, Sri Lankan and Kenyan varieties. Fresh leaves are allowed to wither and darken to take a characteristic blackish-brown colour.
Green Tea
- Consumed in Japan and China, tealeaves are lightly dried to produce these teas, which should be taken without adding milk or sugar.
Oolong Tea
- China consumes oolong tea, which has partially withered and oxidized dry leaves.
Flavoured Tea - Since
tea leaves readily absorb flavours, it is possible to infuse it with flavours of rose, jasmine and orange.
Tisanes
- These so-called herbal teas are strictly not teas at all since they do not have any
tea leaves. They are more accurately infusions of water and
herbs.
HEALTH FILE
As research into tea intensifies across the world, more and more scientists are reporting the benefits of drinking tea apart from the enjoyment and relaxation that every cup contains. The following provides a bird's eye view of constituents of the tender tealeaves that make it a unique tasty and healthy drink at the same
time.
Flavonoids - These are substances that reduce high blood pressure and harmful cholesterol and reduce the risk of cardio-vascular disease.
Tannin - Adds flavour, astringency and punch to tea and has a soothing effect on the stomach helps prevent inflammation and nervous disorders.
Epigallocatechingallate
- An organic compound effective in fighting viruses that causes common cold and flu.
Saponins
- These are substances that prevent fats from entering the blood stream.
Fluroide - A key element in promoting dental health, vital for healthy teeth and gums.
Thiamine
- A key vitamin B that helps build concentration levels.
Caffeine
- A mild stimulant found in tea
Vitamin C
- This helps prevent gum infection and acts as a resistance builder.
Minerals
- Tea contains crucial minerals such an Magnesium, Potassium and Manganese.
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